When I think of Ilocos (composed of two provinces in
Luzon – Ilocos Norte and Ilocos Sur), Vigan easily pops to mind. Vigan is a
city in Ilocos Sur and a World Heritage Site possessing a Spanish colonial architecture.

map from www.en.wikipedia.org

When I think of the City of Vigan, I think of two
things. First, from the moment I step into their cobblestones I will be
transported back in time and catch a glimpse of a well-preserved Asian and
European structure built in the 16th century. Second, it is a hub of
finding glorious Ilocano food – think of Bagnet, Vigan Longganisa and Vigan Empanada.

Ilocos' Bagnet

Bagnet is a mouth-watering pork belly dish, boiled
until tender then fried to a crisp. It is fried twice, with intervals of
allowing the meat to cool, making the pork meat crunchy but not tough to bite.
It is an Ilocano version of Lechon Kawali cooked in other parts of the
Philippines.

Another well-loved Ilocano dish is Vigan Longganisa
wherein they named a festival after the dish. Longganisa Festival is held every
January 22.

Vigan Empanada

Vigan Empanada is a delicacy that is unmistakably
Ilocano. This famous and well-loved Ilocano delicacy is simple yet delicious.

Empanada is a stuffed pastry and has numerous versions
from other parts of the globe. Some are stuffed with vegetables; others are
made with chicken, potatoes and peas; while most are made of ground meat,
hard-boiled eggs, carrots and peppers.

Dough made of rice flour

Vigan Empanada is also a stuffed pastry often seen in
bright orange hue shell usually made of rice flour. The dough is hand-pressed,
shaped into a ball then pressed to a plate before topping with the filling.

Filling for Vigan Empanada

The filling (from what I observed while my order was
being made) were topped on the flattened circular dough and made up of grated
green papaya, ground meat – using Vigan Longganisa and topped with one whole
egg. This is then covered by the same dough (other half part without any
filling) and each side is sealed.

Vigan Empanada deep fried and drained

Once the empanada has been sealed, this is deep fried
for several minutes until the filling is cooked and the dough is fried to a
crisp. After draining, Vigan Empanada is ready to serve.
Devour it plain or with Sukang Iloko
(Ilocano vinegar).

Vigan Empanada

Are you craving now? If you’re in Metro Manila, no
need to fret. Vigan Empanada can be found at weekend markets and inside the
mushrooming malls around the metro.

Pie Rivera is a food columnist of Republic of 7107
Island Travel Magazine. For subscriptions to the magazine, you may email them
at subscription@7107magazine.ph.

Feel free
to email me at eattoyourheartscontent@gmail.com - I love to hear from you.

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